Recipe: Red Cabbage and Apple Salad

To be happier in the kitchen, cook better by cooking smarter. Red Cabbage and Apple Salad. (Deb Lindsey, The Washington Post)

This crunchy, savory-sweet mixture can be doubled or cut in half, and it would make a colorful addition to your holiday table.

MAKE AHEAD: The salad can be refrigerated for up to 1 hour; this is preferable, to blend the flavors. Adapted from a recipe by chef Raphael Duntoye of La Petite Maison, in "GQ Eats: The Cookbook for Men of Seriously Good Taste," edited by Paul Henderson (Hachette, 2013).

RED CABBAGE AND APPLE SALAD

3 servings (Makes 4 cups)

For the dressing

2 tablespoons fresh orange juice

1 1/2 tablespoons white balsamic vinegar

3/4 teaspoon sherry vinegar

1 tablespoon extra-virgin olive oil

3 tablespoons hazelnut oil (may substitute walnut oil)

Pinch kosher salt

For the salad

2 medium (4 or 5 ounces each) Pink Lady apples

2 medium oranges, preferably navel

5 ounces (3 generous cups) thinly sliced red cabbage

2 tablespoons chopped hazelnuts, toasted (see NOTE)

2 tablespoons golden raisins

1/8 to 1/4 teaspoon kosher salt

1/8 to 1/4 teaspoon freshly ground black pepper

8 to 10 chives, finely chopped

For the dressing: Whisk together the orange juice, vinegars, oils and salt in a mixing bowl to form an emulsified vinaigrette.

For the salad: Core the apple, then cut it into medium dice, adding the pieces to the dressing as you work.

Cut off the top and bottom of the oranges; stand on each one end. Working vertically around the oranges, one at a time, use a serrated knife to cut away and discard the peel and white pith. Slice between the membranes to remove all the orange segments, letting them drop into the mixing bowl with the dressing and apple.

Add the cabbage, hazelnuts, raisins and 1/8 teaspoon each of the salt and pepper; toss to incorporate. Taste, and add the remaining seasoning as needed.

Transfer to a serving bowl and sprinkle with the chives; serve right away, or cover and refrigerate for up to 1 hour before serving.

NOTE: Toast the chopped hazelnuts in a small dry skillet over medium heat for 2 minutes or so, stirring to avoid scorching, until lightly browned and fragrant. Cool completely before chopping.

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